GROVER'S
5614 STEWART ST, Milton FL 32570 · 850-564-0239
Last inspected Jul 17, 2026 · 4 visits since July 2025
3 inspections trending down, 12 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed coleslaw 50f in upper make bar cooler # 2, less than 4 hours.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed coleslaw 50f in upper make bar cooler # 2, less than 4 hours.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Upon inspection, observed that establishment is conducting non-continuous/partial cooking of chicken wings with no written procedures in place. Establishment was provided non-continuous guide and application during inspection.
Current Hotel and Restaurant license not displayed. Upon inspection, current license not available/displayed at establishment. License available expired as of 06/01/26.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed pancake batter 62f (containing eggs) on cook line make bar at establishment, less than 4 hours per manager.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Upon inspection, no proof of employee training available at establishment.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Upon inspection, observed pancake batter 62f (containing eggs) on cook line at establishment. Manager stated less than 4 hours. Establishment has no written plan in place. Discussion with manager and TPHC paperwork was provided to manager during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Upon inspection, observed that establishment does served undercooked food, but does not have a consumer advisory posted. Manager was provided Consumer Advisory industry handout during inspection. Advisory was posted before close of inspection.
Current Hotel and Restaurant license not displayed. Upon inspection, current license not available/displayed at establishment.
Nothing was found. The inspector recorded no violations at all.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.